Holiday Air Fryer Cornish Game Hen with Fig Glaze Sandwich
A refined French-inspired sandwich featuring a tender, herb-seasoned Cornish game hen roasted in the air fryer, glazed with a rich fig jam reduction, and served on buttered brioche with peppery arugula and soft cheese. Perfect for an elegant holiday meal or special occasion dinner.
- Prep
- 20 min
- Cook
- 35 min
- Wait
- 15 min
- Total
- 1 hr 10 min
- Makes
- 2 sandwiches (1 whole Cornish hen, split between 2 brioche rolls)
Steps
Before you start
- Remove the Cornish hen from the refrigerator 30 minutes before cooking to bring it closer to room temperature
- Preheat your air fryer to 375°F (190°C) for at least 5 minutes
- Pat the hen completely dry with paper towels—moisture prevents browning
- Have all sandwich components ready before the hen finishes cooking
Season the hen
- Pat the Cornish hen dry with paper towels.
- Rub the cavity with a light brush of olive oil, then season the inside generously with about 1/4 teaspoon salt and a pinch of pepper.
- Tuck 2 thyme sprigs into the cavity.
- Brush the outside of the hen with the remaining 1 tablespoon olive oil, then season all over with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Tie the legs together loosely with kitchen twine if desired (optional but helps it cook evenly).
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Ready when: Hen is evenly coated and seasoned inside and out
Tip: Patting the hen very dry ensures the skin will crisp and brown rather than steam
Air fry the henOven 375°F / 190°C
- Place the seasoned hen breast-side up in the air fryer basket (if your basket is small, you may need to position it on its side for the first half of cooking, then flip it).
- Set the air fryer to 375°F (190°C) and cook for 32 to 35 minutes, until the skin is golden brown and the internal temperature at the thickest part of the thigh (not touching bone) reaches 165°F (74°C).
- Shake the basket gently or rotate the pan halfway through cooking for even browning.
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Ready when: Golden-brown skin and internal temperature of 165°F (74°C) in the thigh
Tip: Use an instant-read thermometer inserted into the thickest part of the thigh without touching bone to ensure doneness without overcooking
Rest and make glaze
- Remove the hen from the air fryer and place it on a cutting board to rest for 10 minutes.
- While the hen rests, combine the fig jam, balsamic vinegar, and Dijon mustard in a small saucepan over medium heat.
- Stir gently until the mixture is warm and well combined, about 2 to 3 minutes.
- Do not boil.
- Remove from heat and set aside.
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Ready when: Glaze is warm and smooth; hen is slightly cooled but still warm
Tip: Resting the hen for at least 10 minutes keeps the meat tender and juicy when you carve it
Carve and glaze the hen
- Using kitchen shears or a sharp knife, carve the hen by removing the legs (thighs and drumsticks), wings, and breast meat from the bone.
- You should have 4 to 6 pieces depending on how you cut it.
- Brush the warm fig glaze generously over all the carved meat pieces, reserving some glaze for the sandwich assembly.
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Ready when: Meat is carved into serving pieces and evenly coated with glaze
Tip: Work quickly while the hen is still warm so the glaze adheres well and melts slightly into the meat
Assemble the sandwiches
- Lightly toast the brioche rolls if not already toasted.
- Spread the softened unsalted butter on the cut sides of each roll.
- Spread a thin layer of ricotta cheese on the bottom halves of the rolls (about 1.5 tablespoons per sandwich).
- Toss the fresh arugula lightly with a small drizzle of olive oil and a pinch of salt.
- Layer half of the glazed hen pieces and half of the arugula on each bottom roll.
- Drizzle with the remaining fig glaze.
- Top with the brioche tops, pressing gently.
- If using, scatter the minced shallot over the arugula before adding the remaining pieces.
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Ready when: Sandwiches are assembled with all layers visible and well-constructed
Tip: Don't over-stuff the sandwich—a light layer of each component ensures you can hold it and enjoy all the flavors in each bite
Good to know
Tips
- The air fryer creates remarkably crispy skin in a fraction of the time a conventional oven would take—the key is starting with a very dry bird and ensuring the basket has enough space for hot air to circulate.
- Fig and poultry is a classic French pairing; the sweet-savory glaze elevates this sandwich from casual to elegant.
- Arugula's natural peppery bite cuts through the richness of the butter, ricotta, and glaze, creating a balanced flavor profile.
- If your air fryer is small (under 5 quarts), you may need to cook the hen on its side for part of the time; rotate it to breast-side up for the final few minutes to ensure golden, crispy skin.
Make ahead
The fig glaze can be made up to 2 days ahead and refrigerated. Reheat gently over low heat before using. The Cornish hen can be seasoned and refrigerated up to 4 hours in advance; remove from the refrigerator 30 minutes before cooking.
Storage & reheating
Best served fresh, immediately after assembly. Leftovers can be wrapped in foil or plastic wrap and refrigerated for up to 2 days. To reheat, wrap the sandwich loosely in foil and warm in a 300°F (150°C) oven for 10 to 12 minutes. The hen meat can be stored separately in an airtight container in the refrigerator for up to 3 days and reheated gently before serving on a fresh sandwich.
Substitutions
- Cornish game hen → 1/2 pound (225 g) boneless, skinless chicken breasts or thighs. Reduce air fryer cooking time to 18 to 22 minutes and monitor internal temperature more closely. The sandwich will be leaner but still delicious.
- fig jam or fig paste → apricot jam or raspberry jam mixed with a touch of balsamic vinegar. Fig pairs beautifully with poultry, but other preserves work well too. Use the same amount and adjust sweetness with vinegar as needed.
- fresh ricotta cheese → crème fraîche, mascarpone, or softened goat cheese. Any creamy, mild cheese will balance the fig glaze and arugula nicely.
- brioche rolls → challah rolls or soft croissants. Both have a similar tender crumb and buttery flavor that complements the rich sandwich filling.
